Pasta Salad with Grilled Vegetable Medley

Pasta Salad with Grilled Vegetable Medley

"The Silver Palate Cookbook" is one of my favorite, go to resources for reliable, crowd pleasing recipes. Those of us old enough to remember the Upper West Side of Manhattan in the 80's will remember this gem of a food shop. This is my version of a recipe from the "Silver Palate Good Times Cookbook."  

I've served this dish successfully in every season. It's perfect for a summer pot luck picnic or as part of a holiday buffet. In winter, I may roast the vegetables as an alternative to grilling. Keep in mind that the amounts and variety of vegetables can be adjusted to your taste and availability. In the summer I love to visit my favorite farm stands and forage for whatever veggies catch my eye. It's also a great vehicle to use up those CSA vegetables that might be hanging around your kitchen. In the winter months, I search for whatever produce looks best at the market. The pasta is interchangeable as well. The original Silver Palate recipe calls for tortellini, but sometimes I'll substitute a small, sturdy pasta like ditalini to transform the dish into a tasty dairy-free option for my guests.

Here's my recipe:

Pasta Salad with Grilled Vegetable Medley

10-12 servings

Ingredients:
2lbs-pasta of your choice (tortellini, ditallini, fusilli , etc.)
1 head broccoli-cut into bite-sized pieces
1 lb carrots-peeled and cut into matchsticks
1 bunch scallions-cleaned and trimmed
1 bunch radishes-cleaned, and chopped into bite-size pieces
2 ears corn-shucked
2 tbl fresh lemon or orange juice
1 tbl dijion mustard
1 tbl cider vinegar
4 sprigs-fresh oregano (or 1 tsp dried) *more or less to taste
1 tsp thyme (more or less to taste)
zest of 1 orange
olive oil (enough to coat the vegetables)
salt and pepper to taste

Directions:

1. Combine all the vegetables except the broccoli in a large bowl. Drizzle the vegetables liberally with olive oil, salt and pepper. Toss to coat evenly.

2. Place the vegetables in a grill basket (or on a grill mat) and grill just until slightly charred and softened. I don't like to over cook my veggies-I prefer to keep some crunch. If you're not up to grilling, you can also tumble the veggies on to a baking sheet lined with foil and roast in a 425 degree oven for 20-30 minutes or until done.

3. Meanwhile, place the broccoli in a steamer basket. Fill a stockpot pot with about an ice of water, place the steamer basket on top. Cover the pot, bring to a boil, lower the heat to a simmer and steam just until the broccoli is tender.

4. Fill another stockpot with water and bring to a boil. Add salt and pasta. Cook the pasta at a rolling boil for about 8-10 minutes or until al dente.

5. Add the egg yolk, lemon or orange juice mustard, and vinegar to a blender.  Process for a seconds to combine. With the blender running, remove the center cap from the lid and add oil in a steady stream. Process a few seconds until the dressing comes together. It will appear opaque, almost like a light mayonnaise. Fold in the herbs and salt and pepper to taste. 

6. In a very large bowl, add the cooked, drained pasta, all the vegetables and dressing. Toss lightly to evenly coat all the components. 

This dish can be served immediately or covered with plastic wrap and stashed in the fridge until you need it. I often prepare it ahead of time and pull it out just as I'm assembling my buffet table. I usually give it an additional toss and light sprinkling of more fresh herbs just be serving. Enjoy!